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Name of Event

Deepavali (Diwali) - the festival of lights

Cuisine From

India

Description

Indian donuts flavored with cardamom syrup

Summary

Yield 14-15
Preparation time Dough 15 mins + 30 mins - 2 hours resting
Cooking time Syrup 30 mins Donuts 30 mins
Main Ingredient Dough

Ingredients

Dough

  • 250 Gms or roughly 2 and half cups of Maida/all purpose flour
  • 60 Gms of butter melted
  • 1 cup of yogurt
  • ¼ tsp of baking soda
  • ½ tsp of baking powder

Syrup

  • Sugar -2 cups
  • Water – 1cup
  • 1 tsp cardamom powder
  • Pastachio nuts for garnish
  • 4-5 lemon drops lemon juice

Instructions

Key pictures to help you prepare this recipe. Courtesy of "Spice and Curry"

 

 

 

 

 

 

Dough

  • Sift the flour; add in baking powder and baking soda.
  • Make a well in the flour mixture, add in melted butte. Rub the butter well with flour.
  • Add in yogurt, just mixing through, do not knead. Leave aside for 30 mints. Kneading the dough much results in gluten which we don’t want. Remember we are making pastry not bread.
  • After 30 minutes, come back to the dough and gently mix to form the dough.

Syrup

  • Meanwhile prepare the sugar syrup.
  • Add in water to sugar, and add in cardamom powder. Let it simmers.After the syrup is ready , take it off from the flame.Note- I would say prepare the sugar syrup when you are frying the balushahi so that balushahi can soak the sugar syrup when it's still warm, it will help to absorb syrup well.
  • Now divide the dough in equal balls. Make a dent in the middle and keep them aside for half an hour.do no worry about cracks, we do need it to absorb the sugar syrup.It would be better if you keep them for 1-2 hr and then deep fry them.

Putting it all together

  • Heat up frying pan, add in cooking oil. Deep fry balushahi  for 15 mints at medium –low flame or till they turn a nice brown in colour. Do not hurry this frying process, we want to cook the inside portions also.
  • Take out and then dunk them in sugar syrup. Let it sit there for 7-8 minutes or till the balushahi absorb the sugar syrup.Note- add in 4-5 drops of lemon juice to the sugar syrup.
  • Take out from the syrup and decorate as you wish.
  • Store them in air tight containers, stays fresh for 1 week in cold climate.
  • The Indian donut is ready to be served.

This Recipe has been provided with the kind permission of Spice and Curry. Please visit their site for an outstanding selection of authentic recipes.